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Caramel Cashew Shortbread

Sweet and buttery this Caramel Cashew Shortbread is a tea time, dessert, or holiday treat. It starts with a homemade shortbread crust that’s smothered with caramel coated cashews then baked just until set. Cool completely then cut into bars or triangles and enjoy as a year-round indulgence.

Caramel Cashew Shortbread

Caramel Cashew Shortbread

Shortbread, in any form tops the list of my favorite sweet treats. It’s a glorious flour, butter, sugar and vanilla perfection. Especially with a cup of hot tea. If you’ve been with me a while, you’re probably aware of my obsession with the flavor of buttery caramel. Caramel is never a bad idea, in my eyes. Combining the two, shortbread and caramel, with crisp salty cashews, qualifies as a bonafide over-the-top treat for me. These have the bonus of using pantry ingredients which makes them accessible to all cook’s. That’s a win. How to make Caramel Cashew Shortbread: (Scroll down for full printable recipe.)

  • Preheat the oven to 350°F. Line a 13×9 inch metal baking pan with parchment leaving at least 3 inches overhang. Spritz the parchment with cooking spray.
  • Crust – Use a whisk to sift together the flour, sugar and salt. Cut the butter into the dry ingredients using a pastry blender until it resembles cornmeal.
  • Bake – Press the crust firmly onto the bottom of the parchment covered baking pan. Bake for 25 minutes until golden.
  • Remove from the oven and place onto a cooling rack to cool slightly while you make the caramel cashew filling. Lower the oven temperature to 325°F.
  • Filling – Melt together the caramel bits and heavy cream until completely smooth. Add the vanilla and cashews. Stir well until the cashews are coated.
  • Combine – Spread the caramel cashews over the warm crust. Return to the oven for 10 minutes.
  • Cool completely in the pan then use the parchment paper to remove the shortbread from the pan. Use a sharp knife and cut into squares.
Caramel Cashew Shortbread

How to Make the BEST Caramel Cashew Shortbread Recipe

  • Ingredients you’ll need to make homemade Caramel Cashew Shortbread: All purpose flour, butter, salt, caramel bits, cashews, granulated sugar, heavy cream and vanilla extract.
  • Kitchen tools you’ll need: Medium bowl, measuring cups and spoons, heavy bottomed saucepan, heat safe silicone spatula or spoon, parchment paper, pastry blender, whisk and sharp knife for cutting into bars.
  • Parchment paper will be your best friend with these bars. It will allow you to lift it from the pan in one fell swoop for cutting into pieces.
  • If you don’t have a pastry blender, you can use two forks or knives to cut the cold butter into the dry ingredients for the crust.
  • Caramel bits are made by Kraft and they look like tiny balls. They aren’t wrapped in plastic like the caramels and melte perfectly. You can find them on the baking aisle of most grocery stores with the baking chips and nuts.
  • The cashews used are roasted and salted.
  • Store Caramel Cashew Shortbread in an airtight container at room temperature for up to one week.
  • You can also freeze this shortbread for up to 2 months. Thaw and enjoy.
Caramel Cashew Shortbread

More Cashew  and Shortbread Recipes to Make

This caramel cashew shortbread is simply heavenly, and each time I serve it there’s never a crumb left over. If you love cashews and shortbread as well, let’s see if we can inspire you to take the time to make some easy candies with cashews and chocolate shortbread for your family.

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Helpful Kitchen Items:

Caramel Cashew Shortbread

Prep Time20 minutes
Cook Time35 minutes
Cooling time3 hours
Total Time55 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: caramel-cashew-shortbread
Servings: 24 servings
Calories: 225kcal
Author: Melissa Sperka

Ingredients

  • 2 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup cold butter cubed
  • 1/2 tsp salt
  • 1 11 oz package caramel bits or caramels unwrapped [i.e. Kraft]
  • 1/4 cup heavy cream
  • 2 cup salted cashews
  • 1 tsp pure vanilla extract

Instructions

  • Preheat the oven to 350°F. Line a 13×9 inch metal baking pan with parchment leaving at least 3 inches overhang. Spritz the parchment with cooking spray.
  • Crust: In a medium bowl use a whisk to sift together the flour, sugar and salt.
  • Cut the butter into the dry ingredients using a pastry blender until it resembles cornmeal.
  • Press the crust firmly onto the bottom of the parchment covered baking pan. Bake for 25 minutes until golden.
  • Remove from the oven and place onto a cooling rack to cool slightly while you make the caramel cashew filling. Lower the oven temperature to 325°F.
  • Filling: In a heavy bottomed saucepan melt together the caramel bits and heavy cream. Melt over medium-high heat stirring constantly until completely smooth. Remove from the heat and add the vanilla and cashews. Stir well until the cashews are coated.
  • Spread the caramel cashews over the warm crust. Return to the oven for 10 minutes.
  • Cool completely in the pan then use the parchment paper to remove the shortbread from the pan.
  • Use a sharp knife to cut into squares or triangles.

Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 205mg | Potassium: 80mg | Fiber: 1g | Sugar: 17g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

10 Comments

  1. Oh my goodness. 3 of my favorite things all put together. I think I love you. LOL!

    I will be making this very soon!!!

  2. These may very well beat the cashew bars that my favorite neighborhood bakery, Amy’s Bread (NYC) makes. Major props – can’t wait to bake them again! 🙂

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